Devilled Blanchebait

15 minutes
Amount Per Serving: Calories 162; Fat 2.6g; Carbs 27.4g; Sugars 1.5g; Protein 10.4g; Sodium 1.8g
Served alongside a homemade tartare sauce or garlic mayo sauce, this dish makes an amazing summer starter.
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  • 500g of whitebait
  • 2l rapeseed oil, or vegetable oil, for deep-frying
  • Salt to taste
  • Lemon wedged, to serve
  • For the devilled mixture
  • 250g of plain flour
  • 20g of hot smoked paprika
  • 7.5g of cayenne pepper
  • 7.5g of mustard powder
  • Salt to taste


  • Heat the oven to 200C/fan 180C/gas 6.

  • Add the flour, salt, mustard powder, paprika and cayenne to a bowl. Toss the whitebait in to coat with the spiced flour.

  • Heat a pan with no more than 1/3 full of oil. Fry the whitebait, in small quantities, for 4-5 minutes until it becomes crispy.

  • Drain on paper towels and heat up in a low oven while you fry the rest.

  • Serving Suggestions: Serve the devilled blanchebait with garlic mayo, a sprinkle of salt and lemon wedges to squeeze over.

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